Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. This ensures a silky smooth pie filling.8 ounce cream cheese
- Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Then, stir in either the peppermint schnapps (for an adult treat) or the peppermint extract and fresh lime juice. The lime juice subtly brightens the peppermint flavor, making it even more vibrant. Mix until everything is thoroughly incorporated into a smooth, luscious mixture.1 14-ounce can sweetened condensed milk, 1/2 cup peppermint schnapps, 1 teaspoon peppermint extract, 1 tablespoon fresh lime juice
- Gently fold in the whipped heavy cream into the cream cheese and peppermint mixture. Be careful not to overmix; you want to maintain the airy lightness of the whipped cream, which will create a wonderfully fluffy pie filling. Fold until just combined, ensuring no streaks of cream cheese remain.1 cup heavy whipping cream
- Spoon the peppermint filling evenly into the prepared chocolate cookie crust. Use a spatula to spread the filling smoothly to the edges of the crust.1 9-inch pre-made chocolate cookie crust
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set. This chilling time is crucial for the pie to achieve the perfect texture.
- Just before serving, generously sprinkle the top of the chilled pie with crushed peppermint candies. This adds a fantastic festive crunch and a beautiful visual appeal. For an extra touch of indulgence, drizzle with chocolate syrup, add dollops of fresh whipped cream, or scatter with chocolate shavings.1/4 cup crushed peppermint candies, 1 chocolate syrup, 1 additional whipped cream, 1 chocolate shavings
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 1 month.
